Grits

This is a recipe that came from my friend, Paola, and I put my own spin on it. My taste testers tell me this is their favourite to date.

You will need:

• Salted water
• Cornmeal
• Vegetable oil
• 1 can of kidney beans (rinsed and drained)
• 1 heaping tsp of spice mix
• 1 to 2 tsp. of cumin
• 1 jalapeno, chopped
• 1 onion, chopped
• 1 red pepper, chopped
• 1/2 tsp. chilli flakes
• 2 cloves of garlic, crushed
• 1 tin of chopped tomatoes
• Salt and pepper
• Cheddar cheese, shredded

Bring some salted water to a boil.  I used approx. 2 cups of water and 1 tsp. of salt.  Stir in cornmeal until it starts to thicken.  Remove from heat and cover.  It will become even more thick.

Saute onion, garlic, chilli flakes and jalapeno in oil.  Add in chopped pepper, spice mix and cumin.  Add more oil if the spices need it.  Add the tinned tomatoes and kidney beans and simmer for about half an hour. Add salt and pepper to taste.

To serve: put spoonfuls of cornmeal mixture on a plate and cover with kidney bean mixture.  Top with cheddar cheese.

This one is going on my Christmas dinner list.